Butter Chicken with Parantha made on 13th August 2011

For Parantha: 
 
What did I use: 

• Whole wheat flour – 3 cups
• Water – as required to make dough
• Oil or ghee – 1/2 tea spoon for each paratha
• Salt – as per taste if required 

How did I cook:

• Mix flour, salt and make soft dough by adding water little by little as required.
• Apply one teaspoon of oil on the surface of the dough and keep it covered for 30 minutes.
• Now shape the dough into balls. You can make 12 to 15 pieces as shown in photograph.
• By using a chapatti roller and rolling pin, spread a dough ball in circular shape.
• Use dry flour for dusting to avoid stickiness while rolling.
• Apply oil or ghee on the surface; first fold it to a half circle; apply light oil again and further fold it to a quarter circle to look like a triangle.
• Roll it again to shape it to a larger triangular shape as shown.
• Now put it on a hot tava (griddle), cook on both sides by applying light coat of ghee or oil. (See the photographs to know how the surface swells while cooking in tava).
• Repeat the process for the remaining dough balls also.

 
For Butter Chicken

What did I use:
 

• 150ml plain natural yoghurt 
• 50g ground almonds 
• 1 ½ tsp chilli powder 
• ¼ tsp crushed bay leaves 
• ¼ tsp ground cloves 
• ¼tsp ground cinnamon 
• 1 tsp garam masala 
• 4 green cardamom pods 
• 1 tsp ginger pulp 
• 1 tsp garlic pulp 
• 400g can of chopped tomatoes
• 1 ¼ tsp salt 
• 1kg skinless chicken breast fillets
• 75g butter 
• 1 tbsp oil 
• 2 medium onions, sliced 
• 2 tbsp fresh coriander, chopped
• 4 tbsp cream

How did I cook:

• Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together well.
• Place the chicken fillets into a large mixing bowl and pour the yoghurt mixture over and set aside.
• In a large frying pan heat the oil and butter together. 
• Add the onions and fry for about 3 minutes. 
• Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. 
• Pour over the cream and stir in well and bring to the boil. 
• Garnish the Indian butter chicken with the remaining chopped coriander.
• Serve with parantha.